I will definitely make these pancakes again! ","datePublished":"2022-02-23"},{"@type":"Review","author":{"@type":"Person","name":"LYNN C."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"I was looking for a recipe to use some yogurt that was getting outdated and found this one. I had Honey Greek yogurt and cut recipe in half and did as recommended by adding some melted butter into the batter. These were GREAT! Crepe like and the lemon zest added so much! I did not make the sauce but would be a great addition. I read comments on recipes all the time for ideas but never write them myself - I had to add in my thoughts on this one! I found that making smaller pancakes worked best! Yummy!","datePublished":"2020-07-11"},{"@type":"Review","author":{"@type":"Person","name":"Natalia Oliva"},"reviewRating":{"@type":"Rating","ratingValue":4,"worstRating":"1","bestRating":"5"},"reviewBody":"These pancakes turned out to be a very healthy option for when the pancake craving is strong and the lemon zest sure adds ALOT to the taste, I LOVED it! The only reason I am giving it 4 stars instead of five is because it kept sticking to the pan, so cooking spray wasn't enough, I used butter and I still had the same problem. It needs some sort of fat in the batter so it doesn't stick to the pan. Other than that, I loved it!","datePublished":"2015-12-23"}],"recipeCategory":"main-dish"}
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Step 1
Bring the pineapple juice and blueberries to a boil in a small saucepan. Cook until the blueberries soften and pop and the juice is thickened and syrupy, about 15 minutes. Stir in the peaches and cook for 5 more minutes. Remove from the heat and set aside.
Step 2
Meanwhile, whisk the yogurt, eggs, sugar and zest in a large bowl until combined. Mix together the flour, baking soda and 1/2 teaspoon salt in a small bowl and fold into the yogurt mixture until combined.
Step 3
Heat a large nonstick skillet or griddle over medium heat and coat with cooking spray. Working in batches, pour the batter about 1/4 cup at a time, evenly spacing the pancakes, onto the skillet or griddle. Cook until the tops are bubbly and look slightly dry, 2 to 3 minutes, then flip carefully and cook until golden and cooked through, 2 to 3 minutes more. Repeat with more cooking spray and the remaining batter. Serve the pancakes hot with the blueberry-peach sauce.